by Olena

Stuffed Parmesan Mushrooms Recipe

by Olena

5 from 1 reviews

Healthy Stuffed Parmesan Mushrooms Recipe is stuffed mushroom caps with mushroom stems, Parmesan cheese, mozzarella cheese, parsley and 2 kinds of cheese without breadcrumbs. | ifoodreal.com

Stuffed mushroom caps with mushroom stems, parsley and 2 kinds of cheese – fresh Parmigiano Reggiano and Mozzarella. You really do not need too many ingredients to make this light, filling and full of flavour party appetizer.

It is important to choose fresh and firm white or brown mushrooms. I bought this 20 pack at Costco.

Healthy Stuffed Parmesan Mushrooms Recipe is stuffed mushroom caps with mushroom stems, Parmesan cheese, mozzarella cheese, parsley and 2 kinds of cheese without breadcrumbs. | ifoodreal.com

I’m all pictures rather than words today.

Do not rinse them but rather wipe with damp paper towel. This way, mushrooms won’t soak up extra water and become soggy.

Healthy Stuffed Parmesan Mushrooms Recipe is stuffed mushroom caps with mushroom stems, Parmesan cheese, mozzarella cheese, parsley and 2 kinds of cheese without breadcrumbs. | ifoodreal.com

Just pull out the stems and finely chop them. Including onions and parsley.

Healthy Stuffed Parmesan Mushrooms Recipe is stuffed mushroom caps with mushroom stems, Parmesan cheese, mozzarella cheese, parsley and 2 kinds of cheese without breadcrumbs. | ifoodreal.com

I could use many extra ingredients but I decided to keep this stuffed Parmesan mushrooms recipe simple. Really low key and use what you have on hand. No breadcrumbs either, I often don’t have them on hand.

You can use a tablespoon or two of mayo, cream cheese or sour cream instead of Greek yogurt. Anything that helps to bind the ingredients.

Healthy Stuffed Parmesan Mushrooms Recipe is stuffed mushroom caps with mushroom stems, Parmesan cheese, mozzarella cheese, parsley and 2 kinds of cheese without breadcrumbs. | ifoodreal.com

Mushrooms take only 20 minutes in the oven.

You will see the juices on a baking sheet and mushrooms will shrink in size and turn brown. That’s OK.

Healthy Stuffed Parmesan Mushrooms Recipe is stuffed mushroom caps with mushroom stems, Parmesan cheese, mozzarella cheese, parsley and 2 kinds of cheese without breadcrumbs. | ifoodreal.com

They come out moist, meaty and full of flavour. Fresh Parmesan cheese adds that nice sharp flavour. The key is to use fresh cheese and not the finely grated one.

We like them warm or cold, as appetizer or side dish. These stuffed mushrooms make the tastiest leftovers.

Looking for more recipes with mushrooms? Try my acorn squash casserole with mushrooms, chickpea lettuce wraps, or Parmesan mushrooms.

Healthy Stuffed Parmesan Mushrooms Recipe is stuffed mushroom caps with mushroom stems, Parmesan cheese, mozzarella cheese, parsley and 2 kinds of cheese without breadcrumbs. | ifoodreal.com

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Stuffed Parmesan Mushrooms Recipe

5 from 1 reviews

Healthy Stuffed Parmesan Mushrooms Recipe is stuffed mushroom caps with mushroom stems, Parmesan cheese, mozzarella cheese, parsley and 2 kinds of cheese without breadcrumbs.

  • Author: ifoodreal.com
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 20 servings 1x
Scale

Ingredients

  • 20 large white mushrooms
  • 1 medium onion, minced
  • 3 tbsp parsley, minced
  • 1 small garlic clove, minced
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp + a pinch of salt
  • 1/2 cup + 1/4 cup Parmesan cheese, grated or finely shredded
  • 2 tbsp Greek yogurt
  • 1/4 cup mozzarella cheese, shredded
  • Cooking spray (I use Misto)

Instructions

  1. Preheat oven to 400 degrees F and line large baking sheet with parchment paper. Set aside.
  2. With a damp paper towel, wipe down the mushrooms. Remove/pull out the stems and finely chop them. Set aside. Place mushroom caps on prepared baking sheet.
  3. Preheat medium skillet on medium high and spray with cooking spray. Add onion and chopped mushroom stems and saute for 8-10 minutes or until golden brown, stirring occasionally. Add a pinch of salt.
  4. Transfer to a medium bowl along with parsley, garlic, black pepper, 1/4 tsp salt, 1/2 cup Parmesan cheese, Greek yogurt and mozzarella cheese. Mix with a fork.
  5. Using a teaspoon, fill the mushroom caps with stuffing. Place a bit of remaining 1/4 cup Parmesan cheese on top of each mushroom.
  6. Bake for 20 minutes. Serve hot or cold. I like them both ways.

Store: Refrigerate covered for up to 2 days. Do not freeze. Can be prepared up to 48 hours in advance: refrigerate mushroom caps and stuffing separately, then fill and bake just before serving.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

15 comments on “Stuffed Parmesan Mushrooms Recipe

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    1. Happy New Year to you too, Jo! I noticed your sex in the pan a few months back.:) BTW, we used to live in Calgary.:)

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